Marshmallow fondant

Name: Marshmallow fondant
Ingredients: 300 g white marshmallows; 4 tablespoons cold water; 1/4 teaspoon red powdered food coloring; 1/4 teaspoon green powdered food coloring; 70 g butter; 100 g starch; 750 g powdered sugar

Dessert - Marshmallow fondant by Aurica B. - Recipia

Marshmallow fondant melts in the microwave, then gets kneaded with powdered sugar and starch until it becomes a smooth, pliable paste. Divided into red and green portions, it’s chilled before shaping for decoration. I cut the butter into small pieces so it blends easily into the warm marshmallows. Prep: 25 minutes. Cook: 4 minutes. Rest: 8 hours. Total time: 8 hours and 29 minutes. Servings: 10. About 484 kcal and 1 g protein per serving.

Ingredients

300 g white marshmallows
4 tablespoons cold water
1/4 teaspoon red powdered food coloring
1/4 teaspoon green powdered food coloring
70 g butter
100 g starch
750 g powdered sugar

Preparation

1. Divide the marshmallows between two large microwave-safe bowls, 150 g in each. Separately dissolve 1/4 teaspoon of red and green food coloring in 2 tablespoons of cold water each. 2. Pour each color over one portion of marshmallows. Microwave the bowls one at a time for 1-2 minutes each, until the marshmallows puff up and soften. 3. Stir the mixture in each bowl, then mix in 35 g butter, 50 g starch and 375 g sifted powdered sugar per bowl. 4. Knead each portion on the work surface until all the sugar is incorporated and the fondant is smooth. 5. Wrap the portions separately in plastic wrap and refrigerate for at least 8 hours before shaping.

Notes

Keep the fondant tightly wrapped in the refrigerator for up to 3 days; before shaping, let it soften at room temperature. You can use it to decorate a simple cake. Choose soft, white marshmallows with no filling so the paste is uniform. I got the idea from Ancuța, and I’m sending her fond thoughts; after decades without modelling clay, my first attempt at little roses was clumsy, but I’m happy with the start. If the fondant is firm after chilling, knead it a little between your palms before adding liquid. Dust the rolling pin lightly with starch when rolling it out, since too much can leave a white film on the decoration. Butter contains dairy; you can use 70 g dairy-free vegetable margarine instead and check the marshmallow label.